Ingredients:
- 5 - 6 piece croaker fish maw, about 2 oz (60 g);
- 8 - 9 shrimps, about 8 oz (250 g), clean and cut to 3/4” (2 cm) pieces;
- 3 cups (720 ml) chicken broth;
1 piece ginger, about 2 oz (60 g), pound and rough chop;
- 2 pieces scallion, clean and split the white part;
- 1 large piece ginger, about 2 - 3 oz (60 - 90 g), half mince and half julienne;
- 2 egg white;
- 1/4 teaspoon white pepper powder;
- 1/2 teaspoon sea salt, adjust for taste;
- 1/2 tablespoon yellow chive.
For thickening sauce
- 1 teaspoon cornstarch;
- 1/4 teaspoon cane sugar;
- 1/4 cup (60 ml) water.
For ginger red vinegar sauce
- 1 tablespoon mince ginger;
- 1/4 cup (60 ml) Chinese red vinegar;
- 1 teaspoon sesame oil.
Recipe:
Serving for 4
- Soak dry croaker fish maw for at least 2 hours;
- Add 2 cups of water to a large stock pot over medium high heat;
- Add fish maw, chopped ginger and scallions;
- Blanch for 5 - 10 minutes;
- Set aside and let cool;
- Add 3 cups of chicken broth to a separate medium stock pot over medium high heat;
- Add shrimp shell for a minute and discard;
- Cut to 1/2” (1.5 cm) square, add to chicken broth when comes to a boil;
- Add 1 tablespoon ginger julienne and 1/4 teaspoon white pepper powder;
- Add shrimps when chicken broth comes to a boil;
- Stir in thickening sauce;
- Beat egg white and add to soup;
- It is done when soup comes back to a boil;
- Add yellow chive, optional;
- Add sea salt, adjust to taste;
Plate in a bowl and serve hot.
For ginger red vinegar sauce
- Mix minced ginger and red vinegar;
- Let them sit for 1/2 hour;
- Top with sesame oil.